In the culinary world, the timing for adding salt can dramatically affect the outcome of sauces. Executive Chef Matthew Stowe emphasizes salting at the end when making reduction sauces to avoid overpowering saltiness. He warns against pre-salting due to the risk of over-reducing. Familiarity with ingredients, especially store-bought stocks that can be high in sodium, is also crucial for balancing flavors. Chef Stowe recommends using salt-free or reduced sodium options to maintain control over seasoning.
If I'm doing a reduction sauce, I would salt at the end. At the beginning, it's very difficult to season something because you're going to be reducing it heavily oftentimes.
There's lots of naturally salty things. Maybe you have some capers or you have a pickle of some kind or anything fermented oftentimes will have a good amount of salt in it, so it just depends on the ingredients you're working with.
Boxed chicken broth brands typically contain around 550 milligrams of sodium, or just under ¼ teaspoon of table salt, per cup, and you'll often need more liquid than that when making a reduction.
I'll oftentimes buy the no salt one. That way you can control how much you're going to add.
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